Wash, peel and devein the shrimp before drying thoroughly with paper towel. Mince the garlic and ginger, and slice the green onions.

 

In a large non stick pan, add 1 tsp of sesame oil, the garlic, ginger, and half of the green onions, and heat over low. Shake pan occasionally to evenly crisp the pieces. 

 

Heat oil in a large dutch oven, over medium high heat. While the oil is heating, toss shrimp with tapioca flour in a bowl until all pieces are coated evenly. Place on a separate plate. Prepare an additional clean plate with paper towel for later.

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When the oil is hot (Test by adding a dollop of batter; it should rapidly begin bubbling, but if it gets dark in colour right away, your oil is too hot) begin frying shrimp in batches of 4-5, add them by using a spider or tongs. Fry for 2-3 minutes or until golden and crispy. Try and keep the shrimps from touching as they stick at the beginning. 

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Check on pan of garlic and ginger, pieces should be slowly crisping. If crispy, turn off the heat.

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Shrimp should be a light golden colour, opaque, and crispy. When done frying, remove with a spider to the paper towel lined plate and season with salt right away. Continue frying batches until all shrimp are fried. 

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Add the last tsp of oil into the pan of crispy garlic and ginger, and add the shrimp. Toss to coat the shrimp in the oil, crispy bits, and onions. Remove to a large plate, garnish with the rest of the green onions and serve right away with sweet chilli sauce.